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Creamy Cheesy Potato & Veggie Bake

Creamy Cheesy Potato & Veggie Bake for Ultimate Comfort

This Creamy Cheesy Potato & Veggie Bake is the ultimate comfort food, featuring layers of creamy potatoes and vibrant veggies.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Essential for that creamy base
For the Veggies
  • 2 cups Broccoli Florets Opt for small florets for even cooking
  • 1 cup Frozen Peas Fresh peas can also be used
  • 1 cup Diced Carrots Finely dice for seamless integration
For the Sauce
  • 4 tablespoons Unsalted Butter Swap with olive oil for a dairy-free version
  • 1/4 cup All-Purpose Flour A gluten-free flour blend can be an alternative
  • 2 cups Milk (whole or 2%) Try dairy-free milk for a lighter option
  • 1 teaspoon Salt Adjust according to your taste preferences
  • 1/2 teaspoon Black Pepper Adjust according to your taste preferences
  • 1 teaspoon Garlic Powder Enhances flavor
For the Cheese
  • 2 cups Cheddar Cheese Grating your own will ensure better melting
  • 1 cup Gruyere Cheese Optional
Garnish
  • 1/4 cup Fresh Parsley An optional touch of color and freshness

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • Whisk
  • Peeler
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Peel and slice the russet potatoes into thin rounds, about 1/8 inch thick, and soak in cold water.
  3. In a saucepan, melt the butter, whisk in flour and cook for 1 minute. Gradually add milk and stir until thickened.
  4. Stir in broccoli, peas, and diced carrots into the sauce until coated.
  5. Layer half of the potatoes in the baking dish, followed by half of the sauce and half of the cheese. Repeat.
  6. Cover with foil and bake for 45 minutes.
  7. Remove foil, add remaining cheese, and bake uncovered for 20-25 minutes until bubbling.
  8. Let the bake rest for 10 minutes before serving, garnished with fresh parsley.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Ensure potato slices are even for consistent cooking. Cook the flour for a full minute to avoid raw taste. Pour in milk slowly to prevent lumps. Resting helps for clean slices when serving.

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